Cod with Espelette pepper mustard sauce

If you are looking for a simple and delicious sauce recipe to accompany a fish, I have what you need. This sauce is the simplest in the world. It is made with only 2 ingredients, cream and Espelette pepper mustard. It’s ready in less than a minute.

With cod and a few potatoes, we enjoy a simple and delicious dish.

Cod with Espelette pepper mustard sauce

4 cod fillets
8 small potatoes
20 cl of liquid cream
3 tsp strong mustard with Espelette pepper (Urre Gorria)
olive oil
salt pepper
rosemary

Preheat the oven to 120°C.

Season the fish, and place it in a dish with a drizzle of olive oil.
Place the rosemary and cover the dish with foil wrap (or a sheet of baking paper).

Bake for 25 to 30 minutes.

Put the potatoes in a pan of salted water and cook for about 20 minutes.

At the last moment, heat the cream and mustard while stirring.

Serve the fish right out of the oven with the peeled potatoes and the sauce.

To finish: instead of potatoes, you can cook rice.


The mustard I used is very good and very strong. 3 teaspoons are plenty. Depending on the mustards, you may need to add a little more.


This sauce will go well with all white fish. You can also steam it.


It should be just as delicious with a chicken fillet.

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